Lesson plan
Egg separation
Egg separation is a process, generally used in cooking, in which the egg yolk is removed from the egg white. This allows one part of the egg to be used without the other part, or each part to be treated in different ways. Recipes for custard call for egg yolks, for example, while meringue is made from whipped egg whites. Also, because cholesterol is only found in the yolk, using only egg whites in a recipe will drastically reduce its cholesterol content.
Article summary
Egg separation is a process, generally used in cooking, in which the egg yolk is removed from the egg white. This allows one part of the egg to be used without the other part, or each part to be treated in different ways. Recipes for custard call for egg yolks, for example, while meringue is made from whipped egg whites. Also, because cholesterol is only found in the yolk, using only egg whites in a recipe will drastically reduce its cholesterol content.
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Discussion questions
- Summarise the article in your own words. Which single claim would you verify first, and why?
- Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
- If two sources disagreed about one of these facts, what would you need in order to trust one over the other?
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